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–+ servings
Vegetable Pancakes with Asian Dipping Sauce

Crispy Vegetable Pancakes with Asian Dipping Sauce Delight

Discover delightful Crispy Vegetable Pancakes with Asian Dipping Sauce, perfect for snacks or meals, offering versatility and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian, Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup Shredded Carrots Can substitute with grated sweet potato.
  • 1 cup Shredded Zucchini Squeeze excess liquid.
  • 1/2 cup Chopped Green Onions Can replace with chives.
  • 1 cup Cabbage Both green and purple work well.
  • 2 large Eggs Or use a flax egg for vegan option.
  • 1 cup All-Purpose Flour Can use gluten-free flour.
  • 2 Tbsp Soy Sauce Tamari is gluten-free alternative.
  • 2 cloves Garlic Minced, use generously.
  • 1 Tbsp Ginger Grated fresh is best.
  • 1 Tbsp Sesame Oil Olive oil can substitute.
  • 2 Tbsp Vegetable Oil For frying.
For the Dipping Sauce
  • 1/4 cup Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 1 tsp Chili Flakes Adjust for spice preference.
  • 1 Tbsp Honey Adjust to taste.

Equipment

  • non-stick skillet

Method
 

Instructions for Vegetable Pancakes
  1. Preheat a non-stick skillet over medium heat for about 5 minutes.
  2. Shred the carrots and zucchini, and chop the green onions and cabbage.
  3. In a bowl, combine the vegetables with flour, eggs, soy sauce, garlic, ginger, and sesame oil.
  4. Add vegetable oil to the skillet and heat until shimmering.
  5. Scoop 1/4 cup of batter into the pan, flatten into a round shape, and fry for 3-4 minutes on each side.
  6. Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
  7. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, chili flakes, and honey for the dipping sauce.
  8. Serve pancakes warm with dipping sauce on the side.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Ensure to manage moisture in zucchini and fry in batches for best results.

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